Vegan Lasagna Recipe

Name: Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb spinach (finely chopped); 1 medium red onion (finely chopped); 10 garlic cloves (finely chopped, I like garlic); 1 carrot (diced); 1 small zucchini (diced); 12 red bell pepper (finely diced); 12 yellow bell pepper (finely diced); 1 tablespoon parsley; 1 tablespoon basil; 1 tablespoon thyme; 1 tablespoon oregano; 2 (300 g) packages soft tofu; 8 lasagna noodles; 9 ounces pasta sauce (I like Prego Organic Mushroom, but it does have sugar)

Servings: persons

2 tablespoons olive oil
1 lb spinach (finely chopped)
1 medium red onion (finely chopped)
10 garlic cloves (finely chopped, I like garlic)
1 carrot (diced)
1 small zucchini (diced)
12 red bell pepper (finely diced)
12 yellow bell pepper (finely diced)
1 tablespoon parsley
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
2 (300 g) packages soft tofu
8 lasagna noodles
9 ounces pasta sauce (I like Prego Organic Mushroom, but it does have sugar)

1
Fry the onions and 2/3 of the garlic until soft.
2
Add the spinach, carrots, zucchini, red/yellow bell peppers, and spices.
3
Fry until the spinach wilts.
4
Add one package of tofu.
5
Stir until crumbled.
6
Add the pasta sauce.
7
Bring to a boil.
8
In a deep pan ( I use a large loaf pan) put down a layer of sauce about 3/4 of an inch thick.
9
Put a layer of dry noodles on top.
10
Repeat this until your last layer is sauce.
11
With a fork mash the tofu.
12
Crumble it on top and spread over the sauce.
13
Sprinkle on the rest of the garlic (maybe some Italian seasoning too).
14
Bake at 250 for 30 minutes.
15
Or until it looks bubbly and the top looks like baked cheese.

1666

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb spinach (finely chopped), 1 medium red onion (finely chopped), 10 garlic cloves (finely chopped, I like garlic), and more.

Yes, Vegan Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions